Toasted Pumpkin Seed Recipes

Last week, we had our annual pumpkin carving party. (See my previous post for some Jack-O'-Lantern patterns.) With 9 people carving pumpkins, we ended up with a boat load of seeds. We toasted three different batches, each with different seasonings. With some slight modifications (the spicy wasn't spicy enough, and the sweet wasn't sweet enough on the first go), here is what we ended up doing.

I was trying to muti-task and forgot to take pictures of all three batches. By the time I remembered, the first two batches were already eaten. So, I only got pictures of the Sriracha seeds. You get the idea, though.

So, the first step is to rinse the seeds. I first tried to accomplish this in a colander and found that the stringy pumpkin bits stuck to everything. It was actually easier to put them in a big bowl and fill it with water. Most of the unwanted gunk sank to the bottom of the bowl, and I was able to fish out the remaining stringy bits easily.

Once they are rinsed, the seeds are easily skimmed off the water and into a measuring cup. I calculated the following recipes for 1 cup of pumpkin seeds, so they are easily scaled to whatever quantity you end up with after having carved your pumpkin(s).

A few more tips!

It is best if you bake these on a baking sheet with sides, as it makes it much easier to stir them.

Though I believe these are best served warm and fresh, you can store them in an airtight container for up to 2 weeks. I've found that they start to get chewy after that. You can try to keep them in the fridge if you want to make them last longer.

Lastly, don't seal them in your airtight container until they are completely cooled; otherwise, they will steam themselves and lose that satisfying crunch.


Sriracha Pumpkin Seeds
(Print Recipe)


Per 1 cup fresh pumpkin seeds:
2 tbsp melted butter
1 1/2 tsp sriracha
1/2 tsp garlic salt
cayenne pepper to taste (recommend 1/8-1/4 tsp)

Rinse seeds in a bowl of cold water. Drain on paper towels. Spread seeds on a baking sheet. Mix the melted butter, sriracha, and garlic salt in a small bowl and pour the mixture over the seeds.

Toss to coat. Sprinkle the cayenne pepper over the seeds. Toast them at 375° for approx. 15 minutes, or until golden brown.

Stir them every 5 minutes or so to toast them evenly.


Classic Savory Pumpkin Seeds
(Print Recipe)

Per 1 cup fresh pumpkin seeds:
2 tbsp melted butter
2 tsp worcestershire sauce
1 tsp garlic salt
1/4 tsp table salt (or seasoned salt if you prefer)

Rinse seeds in a bowl of cold water. Drain on paper towels. Spread seeds on a baking sheet. Mix the melted butter, worcestershire sauce, and seasonings in a small bowl and pour the mixture over the seeds. Toss to coat. Toast them at 375° for approx. 15 minutes, or until golden brown. Stir them every 5 minutes or so to toast them evenly.


Sugar and Spice Pumpkin Seeds
(Print Recipe)

Per 1 cup fresh pumpkin seeds:
2 tbsp melted butter
1 tbsp granulated sugar
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp allspice

Rinse seeds in a bowl of cold water. Drain on paper towels. Spread seeds on a baking sheet. Mix the melted butter and sugar in a small bowl and pour the mixture over the seeds. Toss to coat. Mix the spices in a small bowl and sprinkle over the seeds. Toast them at 375° for approx. 15 minutes, or until golden brown. Stir them every 5 minutes or so to toast them evenly.